Turkish bread lamb

Name: Turkish bread lamb
Prep time: 20 min
Cook time: 40 min
Total time: 1 min
Ingredients: 175 gm shanklish (see note) or firm feta, coarsely grated; 250 gm coarsely minced lamb; 3 long red chillies, coarsely chopped; 1 garlic clove, crushed; 1½ tsp cumin seeds, dry-roasted (see cook's notes) and finely ground with a mortar and pestle; Extra-virgin olive oil, for drizzling; Roasted pine nuts, thinly sliced mint and pickled long green chillies, to serve; ½ tsp dried yeast; 375 gm (2½ cups) plain flour, plus extra for dusting

www.gourmettraveller.com.au

Your recipes

Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 1 hours

Servings: 5

Cost: $6.42 /serving

Author : Lisa Featherby

lamb spices

Ingredients

Remove All · Remove Spices · Remove Staples

175 gm shanklish (see note) or firm feta, coarsely grated250 gm coarsely minced lamb3 long red chillies, coarsely chopped1 garlic clove, crushed1½ tsp cumin seeds, dry-roasted (see cook's notes) and finely ground with a mortar and pestleExtra-virgin olive oil, for drizzlingRoasted pine nuts, thinly sliced mint and pickled long green chillies, to serve½ tsp dried yeast375 gm (2½ cups) plain flour, plus extra for dusting

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

For flatbreads, dissolve yeast in 300ml lukewarm water. Combine flour and a large pinch of salt in an electric mixer fitted with the dough hook. Add yeast mixture and knead until a soft dough forms (6-8 minutes). Turn out onto a lightly floured surface and divide into six balls. Place balls on a floured tray, leaving 10cm between each, and set aside for 1 hour to prove.

Step 2

Preheat oven to 250°C. Combine shanklish, lamb, chilli, garlic and cumin in a bowl. Roll out dough to 5mm-thick rounds on a lightly floured surface, then scatter each round evenly with lamb mixture, leaving a small border. Transfer to oven trays lined with baking paper, drizzle with olive oil and bake (in batches if necessary) until crisp at the edges but soft in the centre (15-20 minutes). Scatter with pine nuts, sprinkle with mint and serve with pickled chillies.